CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT
| Autor: | DYALLA RIBEIRO DE ARAUJO, ELISEU MARLÔNIO PEREIRA DE LUCENA, JOSIVANDA PALMEIRA GOMES, ROSSANA MARIA FEITOSA DE FIGUEIRÊDO, CLARISSE PONTES DA SILVA |
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| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Revista Brasileira de Fruticultura, Vol 38, Iss 2 (2016) |
| Druh dokumentu: | article |
| ISSN: | 1806-9967 0100-2945 |
| DOI: | 10.1590/0100-29452016712 |
| Popis: | ABSTRACT The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS); titratable acidity (TA); pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars); ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4) is most appropriate to harvest myrtle fruits for human consumption. |
| Databáze: | Directory of Open Access Journals |
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